GreenFillingBakery
Made with decarbed shatter
What you will need:
Two medium-size bowls, one small glass dish (for decarb), one non-stick cookie sheet, one wooden spoon or hand mixer or stand mixer, measuring cups, and measuring spoons.
Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats
- 1 cup raisins
How to decarb shatter for edibles:
Preheat oven to 252 degrees °F. Add together butter and shatter into a small glass dish, and place into the oven for 27 minutes.
Directions:
Step 1
Preheat the oven to 350 degrees °F.
Step 2
Using a woodenspoon, hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter, decarbed shatter, and both sugars together on medium speed for 3 minutes.
Step 3
Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl to ensure an even mixture. Add the vanilla and honey and mix on high until combined.
Step 4
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together, then add to the wet ingredients and mix on low until combined.
Step 5
Beat in the oats, raisins at low speed. The dough should be thick. Chill the dough for 30-60 minutes in the refrigerator.
Step 6
Roll 2-inch balls of dough and place on prepared non-stick cookie sheet.
Step 7
Bake for 12-14 minutes until golden browned on the sides. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 2 weeks or in the freezer for 3 months.
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Great content! Keep up the good work!